Recipe: Chile-hot bright green soybeans with garlic
BRIGHT HEAT: Soybeans are cooked simply, boiled in a water bath that is spiked with star anise, chiles and five cloves of garlic. (Richard Jung / For The Times)
Servings: 8 as an appetizer or side dish
Note: Adapted from "Beyond the Great Wall." This recipe is traditionally made with fresh fava beans.
1 pound (2 cups) fresh or frozen shelled soybeans
Scant 2 tablespoons peanut oil
5 dried red chiles
5 garlic cloves, thinly sliced
1/2 teaspoon star anise pieces
1 teaspoon salt
1 cup chicken or pork broth or water
1. Rinse the beans under cold water, drain and set aside.
2. Heat a wok over high heat. Add the oil, swirl it around in the pan and heat until hot. Add the chiles and garlic and stir-fry until aromatic, about 30 seconds. Add the soybeans and the star anise and stir-fry for 1 minute.
3. Add the salt and broth or water and bring to a boil, then reduce the heat and simmer until the beans are very tender, about 7 minutes. (Fresh and frozen take about the same time.) Turn out and serve.
Each serving: 130 calories; 13 grams protein; 10 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 350 mg. sodium.